Category : Research and Foodways News

Special Programming Schedule to Highlight a Wide Variety of Interests in 2018

Posted on: November 6th, 2017

The Historic Foodways Staff is proud to present our schedule for special programming for 2018.  These programs highlight staff specialties, interest and showcase our on going research and study projects. Mark the dates and join us!

 

A Cook’s Walking Tour

Wednesday March 14, 2018

Wednesday April 18, 2018

Wednesday Sept 12, 2018

Wednesday Oct 17, 2018

1:00- 2:00 p.m.

 

Guests visiting our historic sites see lovely, pristine homes in fair order. But, did you ever wonder about the messy parts of life? Take a guided tour with a member of Historic Foodways to explore the often private world of food preparation in an 18th century city. Guests will visit a variety of original out buildings and sites, including smoke houses, dairies, kitchens and bake ovens.  Learn what it was like to live and work as a cook …

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The Making of a Journeyman

Posted on: September 12th, 2017

Colonial Williamsburg offers a very unique and historically accurate Apprentice program as part of Historic Trades. Apprentices are required to complete a series of projects and research in order to attain status of Journeyman, including Historic Foodways. Our apprentice program is made up of five levels, with each level requiring us to prepare twenty five different recipes, a minimum of five times, or until they were deemed correct. Over the course of those five levels that equates to a 125 different recipes, with a minimum total of 625 individual dishes. Not all of the recipes are a dish that is placed on display, but are condiments such as English ketchup or a strong stock called a cullis, which are vital to our cooking.   There is also required reading, research projects, special event planning and participation, presentations and lectures, in-house and …

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All Roads Lead Home: Foodways Returns to the Wythe Kitchen

Posted on: April 6th, 2017

Lydia Broadnax

For the past fifteen years Historic Foodways has moved throughout the Historic Area, interpreting and cooking in a variety of kitchens: the Palace, the Randolph, and most recently the Anderson Armory. We are happy to announce that Historic Foodways is back home, working and cooking in the Wythe and Palace kitchens.

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Rolling Out Theme Days With Pie!

Posted on: March 6th, 2017

GR PieHistoric Foodways is proud to introduce a new series of programs we are affectionately calling Theme Days. Each month staff will prepare dishes using a specific type of food or an ingredient, delving deeper into its history and uses and giving our guests a more in-depth and engaging experience. To kick off Theme Days, Historic Foodways will be celebrating Pi Day on March 14, 2017 by making, what else, but pies!

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Meet Our New Apprentices, Tyler and Tiffany!

Posted on: October 26th, 2016

Foodways apprentices Tyler Wilson and Tiffany Fisk

Historic Foodways is proud to introduce you to our not one, but TWO new apprentices! Tiffany Fisk and Tyler D. Wilson joined Master Frank Clark, Journeyman Barbara Shearer and Senior Apprentice Kimberly Costa over the summer of 2016. Since then we have been coming together to create a new, innovative and exciting new path for Historic Foodways.

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Cooking with Mother Goose

Posted on: October 6th, 2016

simple-simon

Historic Foodways is proud to announce our newest cooking program! Come discover the food world of Mother Goose!

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Bidding Farewell to Susan Holler

Posted on: March 24th, 2016

Susan in the palaceAt the end of February, long time staff member Susan Holler retired from Historic Foodways. Susan grew up as a child of Colonial Williamsburg. Her father, Perry Holler, was our ice cream maker, and her mother interpreted the history of Historic Area buildings and sites.

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History is Served: Ale Through the Ages

Posted on: February 23rd, 2016

Balthasar Denner Glass of Beer and Bread on a TableJoin us for a memorable weekend of beer and history March 18-20, 2016 for Ales through the Ages. This incredible weekend offers a journey through the history of beer with some of the world’s top beer scholars.

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A Look into the World of the 18th-century Confectioner!

Posted on: July 31st, 2015

Main-ImageIf someone were to hear “confectionery” or the “confectioner,” many foodies would draw upon images of sweet and delectable treats. The chocolate almond, strawberry creams, or even frozen delights, such as coffee ice cream. But salads?

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A Tale of Three Apples

Posted on: July 21st, 2015

Final 3 apple (2)Sometimes you never know where a recipe will lead you. Recently, while making a boiled apple pudding, it occurred to me that there are many recipes that use the exact same ingredients—some type of pastry plus a filling. For example, a Beignet of Red Currant Jam, a Boiled Apple Pudding, and Kickshaw, are all essentially created using the same ingredients. What is different is the way in which they are cooked or baked.

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